This recipe offers a basic formula for making a single to-go layered salad. You can vary it based on the grains, greens, cheese and dressing you have on hand so that no two layered salads are alike. I've found this to be a great participatory kid's school lunch.
Course Main Course, Salad
Prep Time 5minutes
Author Lynne Curry
1 pint sized mason jar with lid or other container that seals well.
1/3cupbulgur or other cooked grains
1cup mixed salad greens
1tablespooncrumbled feta cheese
1teaspoontoasted pumpkin seeds
Scoop the bulgur into the bottom of a clean pint jar. Drizzle in the balsamic vinaigrette. Pack in the salad greens, top with the tomato, feta and seeds. Secure the lid.
Before eating, stir the salad from the bottom to blend well.